Creamy Turnip Soup Recipe

By
Molly Watson
Molly Watson
An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients.
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Updated on 07/25/21
Creamy turnip soup

ALLEKO / Getty Images

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
215 Calories
19g Fat
9g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 215
% Daily Value*
Total Fat 19g 25%
Saturated Fat 10g 49%
Cholesterol 48mg 16%
Sodium 670mg 29%
Total Carbohydrate 9g 3%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 3g
Vitamin C 14mg 71%
Calcium 82mg 6%
Iron 0mg 3%
Potassium 271mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. It's warming and comforting and full of flavor. Serve it as a starter to a larger meal, or as the main event with a winter salad and crusty bread for an easy, casual supper.

Ingredients

  • 4 large turnips

  • 2 small onions, or leeks

  • 2 cloves garlic

  • 2 tablespoons olive oil , or butter

  • 1 dash salt

  • 4 cups chicken broth, or vegetable broth

  • 1/4 to 1 cup heavy cream

  • Turnip greens, or parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Peel the turnips, chop them into small chunks, and set them aside.

  3. Peel and finely chop onions or clean and finely chop leeks. Set aside.

  4. Chop garlic and set aside.

  5. Heat the oil or butter in a medium pot over medium-high heat. Add the onions or leeks, sprinkle with salt, and cook, stirring occasionally, until onions are soft, about 3 minutes.

  6. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  7. Add the turnips and broth. Bring everything to a boil. Reduce the heat to maintain a steady simmer and cook until the turnips are very tender about 10 minutes.

  8. In a blender, whirl the soup until very smooth, at least 2 minutes per batch. (Tip: Cover the lid of the blender with a kitchen towel to prevent burns.)

  9. Return the soup to pot and add the cream. Adding just 1/4 cup will smooth out the edges of the soup; the more you add the thicker and more luxurious the soup will become. Add salt to taste.

  10. Garnish with shreds of thinly cut turnip greens or parsley, if you like. Serve the soup hot.

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.